Definition of crouton

The word "crouton" originated in French cuisine and refers to small cubes of bread that are generally toasted or fried until crispy. The term "crouton" comes from the Old French "croûte," meaning "crust" or "browned surface." In the Middle Ages, croutons were used as a way to preserve bread by drying it out and then toasting it to eliminate any remaining moisture. This method allowed the bread to last longer and prevented mold from growing. In France, croutons were traditionally made from stale bread and seasoned with salt, pepper, and olive oil before being roasted. They were often served as a leading snack or as a side dish to soups and stews. The use of croutons spread throughout Europe, and by the 18th century, they had become a popular ingredient in French and English cuisine. The English called them "croutons de pain" or "toast croutons," while the French referred to them as "croûtons." Today, croutons continue to be a popular addition to salads and soups, and can be found in a variety of flavors, sizes, and textures, from soft and chewy to hard and crunchy. Their versatility and convenience have made them a staple in modern kitchens, both at home and in restaurants around the world.